Basic Brown Rice Under Pressure

Title:
Basic Brown Rice Under Pressure

Yield:
4 Servings

Categories:
Grains




Ingredients:





     1 tb Oil


     1 c  Brown rice; short or


          -long-grain


 1 3/4 c  Boiling water


          Flavouring options


   1/2 ts Salt; or to taste






 1. Pick over, rinse, and drain the rice. Heat the oil in the pressure


 cooker. Saute the rice until lightly browned, stirring frequently, about


 1-2 minutes. [This avoids foaming and reduces the possibility of rice


 sticking to the bottom of the cooker.]


 


 2. Turn off the heat and stir in the boiling water (watch for oil


 sputtering), flavouring options, and salt if using.


 


 3. Lock the lid in place and over high heat bring to high pressure. Adjust


 heat to maintain high pressure and cook for 15 minutes. Turn off the heat


 and let the pressure drop naturally while the rice steams in the residual


 heat for 10 minutes. Reduce any remaining pressure with a quick-release


 method. Remove the lid, tilting it away from you to allow any excess steam


 to escape.


 


 4. If the rice is not sufficiently cooked, stir in a few tablespoons of


 boiling water if the mixture seems dry, and replace the lid. Simmer over


 very low heat for another minute or two, or until done. Fluff with a fork


 and serve immediately.


 


 Recipe by: Lorna Sass, Cooking under Pressure, p. 204-205 Recipe by Cathy


 Luchetti's Hot Flash Cookbook


 Posted to EAT-LF Digest by "Ellen Pickett" 
on Jun 4, 1998